Shannons Mushroom Risotto Pressure Cooker Food

MUSHROOM RISOTTO IN PRESSURE COOKER

Steps:

• In a presssure cooker, heat 4tbs Olive oil and 2 Tbs Butter.
• Add onion and garlic. Saute until translucent.
• Add portabella and rice. Stir until rice is coated with oil.
• Add Chicken broth.
• Cover and cook under high pressure for 7 minutes.
• Release pressure and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve.

SHANNON'S MUSHROOM RISOTTO - PRESSURE COOKER

Steps:

• In pressure cooker, simmer chopped onions in hot olive oil and butter for three minutes, stirring often. Do not brown.
• Add mushrooms and Arborio and stir constantly for additional minute.
• Add broth and wine; stir.
• Close lid and bring up to high pressure and cook for 7 minutes.
• Release pressure using cold-water release.
• Stir thoroughly, adding in grated Parmesan cheese and salt and pepper.

RISOTTO IN A PRESSURE COOKER

Steps:

• Heat the butter and oil in the cooker. Saute the onion until soft but not brown, about 2 minute Stir in the rice, making sure to coat it thoroughly with the fat. Stir in 3-1/2 c of the stock (watch for sputtering oil).
• Lock the lid in place and over high heat bring to hig pressure. Adjust the heat to maintain high pressure and cook for 6 minute Reduce pressure with a quick-release method (see below). Remove the lid, tilting it away from you to allow any excess steam to escape.
• Taste the rice, and if it's not sufficiently cooked, add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is desired consistency, another minute or two. When the rice is ready, stir in the Gruyere and Parmesan, add salt to taste and serve immediately.
• NOTES: Adding some sort of fat is critical when cooking rice and grains so that the liquid/starch doesn't foam and plug up the steam vents. I'd also keep a close eye on it toward the end as I imagine that if you use less water the rice might dry out in the last minute or so. Also, Cooking Under Pressure is a nice reference book with a number of modern/gourmet- type recipes such as this one.
• For better taste and texture, it's essential to use an Italian short-grain white rice such as Arborio, Carnaroli, or Maratelli. Traditionally the rice is not rinsed before cooking since the water would wash away starches that contribute to the velvety sauce enveloping each grain. The perfect risotto should be slightly soupy and properly chewy, with the rice offering just a pleasant resistance to the bite. For this reason, the pressure is always quick-released and the risotto must be served as soon as it is finished -- Leftover risotto can also be shaped into pancakes and warmed or pan-fried in a little butter, or heated in the microwave.
• Using the basic formula of 3-1/2 to 4 c of liquid to 1-1/2 c Arborio rice you can create your own recipes and also use traditional recipes.
• Although classic risottos usually contain wine, the above recipe(s) are flavorful without it.

INSTANT POT® MUSHROOM RISOTTO

Steps:

• Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
• Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
• Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.
• Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

SAFFRON RISOTTO IN THE PRESSURE COOKER

Steps:

• Soak saffron threads in hot water in a bowl.
• Melt 2 1/2 tablespoons butter in a pressure cooker over low heat. Cook and stir shallot until soft, about 3 minutes. Add rice; cook and stir for a few minutes until rice has absorbed butter and is toasted, about 3 minutes. Pour in wine and allow alcohol to cook off, about 1 minute. Add boiling stock all at once and stir. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound. Reduce heat to low and cook for 4 minutes.
• Remove cooker from heat and release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully open once pressure is completely released and stir well. Stir in saffron, remaining 1 1/2 tablespoon butter, Parmesan cheese, salt, and pepper.
• Let risotto rest for 3 minutes in order to expand, soak up the stock, and absorb flavor. Serve in warmed bowls with extra grated Parmesan cheese.

PRESSURE-COOKER RISOTTO WITH CHICKEN AND MUSHROOMS

Steps:

• On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes., Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy., Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.

BASIC RISOTTO (PRESSURE COOKER)

Steps:

• Warm the chicken stock in a small saucepan.
• Finely chop the shallots, celery, and garlic.
• Add the olive oil to the pressure cooker, and place over medium heat.
• Add the shallots and celery with a pinch of salt, and sweat for about 3 minutes, until the shallots are translucent and softened.
• Add the garlic and cook for about 2 minutes (don't let the garlic brown).
• Turn the heat up to high, and add the rice with another pinch of salt. Fry the rice for 2 - 3 minutes, keeping it moving so it doesn't burn.
• When the rice is translucent, add the vermouth (be careful, it will steam). Stir until the alcohol is cooked off and the liquid is absorbed.
• Add the chicken stock, and give it a stir. Lock on the lid and bring to pressure.
• Reduce the heat to medium and cook for 4 minutes. Remove the pressure cooker from the heat, and let sit for 7 minutes.
• Meanwhile, cut the butter into small cubes, and grate the parmesan.
• Carefully release any remaining pressure.
• Stir in the butter, cheese, and pepper to taste.
• Serve immediately.